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Mixed Vegetables with Chinese Chorizo


1 piece longganisang macao (Chinese chorizo),  cut into 10 diagonal wedges
1 piece carrot, cut into diagonal wedges
1 small piece sayote, peeled, cut into 4 lengthwise, cut into diagonal wedges
1 stem celery, cut into wedges
1 small head Chinese white cabbage (pechay wombok), stems, cut into wedges
celery leaves mixed with soft leaves of pechay wombok
1 tablespoon garlic, peeled and pounded 
1 piece regular sized onion, peeled and cut for sauteing


  1. Saute  garlic, onion and longganisang macaw in 1 tablespoon of cooking oil
  2. Add 1/4 cup water, 1 teaspoon salt and a dash of patis
  3. Add all the hard vegetables. Cover until it boils.
  4. Add the leaves. Mix all. Cover. Turn off the heat.

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